Best Conditions for the Production of Natural Isopentyl Acetate (Banana Aroma) from Cheese Industry Waste: An Experimental Precursor Approach

por Carlos Alberto Gómez-Aldapa, Javier Castro-Rosas, Antioco López-Molina, Carolina Conde-Mejía, Cuauhtémoc Francisco Pineda-Muñoz, Angélica Jiménez-González, Sergio Alejandro Medina-Moreno, Martha Patricia Falcón-León, Laura Conde-Báez
Publicado 2021